5. To make Rolls and other Breakfast Bread.—Put four pounds of flour into an earthen pan, make a hole in the centre, in which put three parts of a pint of warm water, to which you add a gill of white brewer’s yeast, free from bitter, mix a little flour to form a leaven, which set in a warm place to rise (it must be allowed to remain until the leaven has risen and begun to fall), then add a little salt and a pint of warm milk, form the whole into a flexible dough, which keep in a warm place for another hour; it is then ready, and may be moulded into the form of rolls, twists, little crusty loaves, or any shapes most pleasing for the breakfast-table.
6. To make Muffins.—Mix a quart of warm water in which you have dissolved a quarter of a pound of German yeast, with sufficient flour to form a stiffish batter, which let remain in a warm place four hours, then stir the mixture down, and break it into pieces weighing a quarter of a pound each, which mould round with your hands, and put into wooden trays containing a round bed of flour for each; let them remain in a warm place two hours to prove, when have your muffin-stove hot; have a round piece of iron; place on the fire to get hot; set the muffins upon it, and when nicely risen, turn them gently over, baking them upon the stove until sufficiently set, when they are done; they will take about ten minutes baking if the stove is at the proper heat, which is known by throwing a little flour on it and becoming brown. Muffins may also be made of brewer’s yeast, but then they would require longer proving, and great care must be taken that the yeast be not bitter.
7. To make Crumpets.—Mix a gill of brewer’s yeast, free from bitter, with two quarts of water, just lukewarm, to which add sufficient flour to make a thinnish batter, and let it stand six hours in a warm place, when stir it well with a wooden spoon, and let it remain four hours longer; have the muffin-stove hot, upon which lay a number of tin hoops, the size of crumpets, pour a small ladleful of the batter into each hoop, and when the top is covered with small bladders, turn them quickly over (hoops and all) with a large palate knife, and in about five minutes afterwards they will be sufficiently baked.
8. Rusks.—Put three pounds of flour upon a dresser, make a hole in the middle, into which put two ounces of German yeast, dissolved in a pint of warm water, mix a little of the flour in, and leave it half an hour in a warm place to rise, then add two ounces of powdered sugar, and a quarter of a pound of butter, dissolved in half a pint of warm water; mix the whole into a dough, and let it remain in a warm place until well risen, when work it down with the hands, divide it in three pieces, each of which form into a long roll about two inches in thickness, place them upon a buttered baking-sheet, four inches apart, and put them in a warm place to prove, occasionally moistening the tops with milk; bake them in a moderate oven; when cold, cut them in slices the thickness of a penny piece, which lay upon a clean baking-sheet, and put into a warm oven, when well browned upon one side, turn them over, put them again into the oven until the other side is browned, when they are done and ready for use.
9. Tops and Bottoms.—Make a dough exactly as described in the last, but using only half the butter; have a deep-edged baking-sheet well buttered, and when the dough is ready, turn it on to a dresser, well floured; divide into small pieces the size of walnuts, which mould into round balls, and place close together upon the baking-sheet; put them in a warm place to prove, and bake well in a moderate oven; when cold, divide and cut each one in halves (making a top and bottom) which brown in the oven as directed for rusks.